A Slice of Comfort: The Sweetness That Came Without Sugar
A light and luscious almond flour cake infused with the brightness of lemon zest and the richness of coconut—this sugar-free treat is moist, tender, and naturally sweetened. Perfect for breakfast, tea time, or a guilt-free dessert.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-inspired
Ingredients
Scale
- 3 medium eggs
- 1/4 cup erythritol (50g) or any other sweetener of your choice (or substitute with 2–3 tablespoons of honey)
- 1/4 cup coconut oil (55ml) or mild olive oil
- 1/2 cup natural yogurt (140g)
- Zest of 1 lemon
- 1/4 cup desiccated coconut (30g)
- 2 cups almond flour (190g)
- 2 teaspoons baking powder (10g)
- A pinch of salt
Instructions
- Preheat your oven to 175°C (350°F). Grease and line a small loaf pan or round cake tin with parchment paper.
- In a mixing bowl, whisk together the eggs and erythritol (or honey) until smooth and slightly frothy.
- Add in the melted coconut oil, yogurt, and lemon zest. Mix well.
- Fold in the desiccated coconut, almond flour, baking powder, and salt. Stir until a thick, smooth batter forms.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30–35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- This cake stores well in an airtight container for up to 4 days at room temperature or a week in the fridge.
- For extra lemony flavor, add a dash of lemon juice or a lemon glaze made from powdered erythritol and lemon juice.
- You can use Greek yogurt for a thicker texture and richer flavor.
- Best served with tea, coffee, or topped with a dollop of unsweetened whipped cream or berries.